review Leavening

What is leavening?

• the process that makes things level
• the process that makes baked goods rise
• the process of levitation
• all of the above

Physical leavening uses ____ to incorporate air into a dough or batter.

• physical changes
• whisking
• steam
• all of the above

Biological leavening relies on ___ to incorporate air into dough or batter.

• whisking
• neutralization reaction
• a living organism
• all of the above

Chemical leavening relies on ___ to incorporate air into dough or batter.

• whisking
• neutralization reaction
• a living organism
• all of the above

What type of ingredient would you look for to help ensure success in a recipe that uses baking soda?

• A. Water
• B. Base
• C. Acid
• D. Salt
• E. All of the above

Baking powder ingredients include_____

• A. Starch fillers
• B. Acids
• C. Baking soda
• D. All of the above
• E. None of the above

What gas do chemical leaveners produce to lighten baked goods?

• A. Carbon Dioxide
• B. Carbon monoxide
• C. Helium Diglyceride
• D. Hydrogen peroxide
• E. sulfur dioxide

The baking process is BEST summarized as ___.

• acids and basic ingredients balancing each other's effects
• water softening and mixing starches
• hot air stretching a protein frame work
• heat coagulating protein foams

Pumpkin bread is described as a quick bread because ___.

• there is no yeast
• they rely on chemical leaveners
• they rise quickly
• all of these

The neutralization reaction between acids and bases is used as a chemical leavening agent because the reaction produces carbon dioxide and water.

• true
• false